Volume 3, No. 10 January 24, 2003
You say, ‘tomato’ Chef Susan Mason says she has never seen someone eat only one of these. "I think the most sandwiches I ever witnessed one person consume was 22 at one sitting," she said. "And there was a whole lot of sitting after that!" Tomato Sandwiches From "Savoring Savannah: Feasts of the Low Country," published by Ten Speed Press, courtesy of Design Press and chef Susan Mason. The book is available at all SCAD galleries, Ex Libris, Gryphon Tea Room and local bookstores. 8 ripe, good tomatoes, in season 80 slices white sandwich bread 1 to 1 1/4 cups mayonnaise 1 tablespoon Lawry’s Seasoned Salt Peel the tomatoes and slice each into five slices. Put them on a tray between paper towels and refrigerate overnight to drain. Cut the bread into rounds with a 3-inch biscuit cutter. Mix together the mayonnaise and seasoned salt in a small bowl until evenly combined. Spread two bread rounds with the mayonnaise mixture, place a tomato slice on one piece of bread and close with the other. Repeat until all the bread rounds and tomato slices are used. Arrange on a serving tray lined with doilies.
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